Ingredients: 

• 1 lb Ground Breakfast Sausage
• 2 Cups Brussels Sprouts (quartered)
• 2 Cups Kale (chopped)
• 1 Tbls. Avocado Oil (or olive oil)
• 1 tsp. Salt
• ¼ tsp Crushed Red Pepper Flakes
• 4 Eggs
• 2 Tbls Chives (chopped)

Directions: 

1.) Heat the oil in a large skillet over medium/high heat and add in the sausage. Cook until brown and completely cooked through and remove from pan with a slotted spoon.

2.) Add in the brussels sprouts and let them sit for 1-2 minutes before stirring so they start to get crispy. Stir and let them sit again for 1-2 minutes. Then add in the chopped kale, salt and pepper flakes. Reduce heat to medium and cook until kale starts to wilt down.

3.) Add the sausage back in and then make 4 wells in the mixture, crack one egg carefully into each well and cover the skillet with the lid for 5 minutes or until egg reaches your desired consistency.

4.) Top with chives and serve

Macros: 

Per Serving:

Fat- 23g 

Net Carbs- 5g 

Protein- 26g

Fiber - 3g

Ingredients: 

• 1 Bunch of Fresh Collard Greens
• 4 Slices Turkey Lunch Meat
• 4 Slices Thick Cut Bacon (cooked)
• 1 Avocado (sliced)
• 1 Tomato (sliced)
• 2 Tbls Ranch

Directions: 

1.) In a medium sized skillet, bring two cups of water to a boil. Dip each collard green leaf into it for 10 seconds and then place on a paper towel and pat dry.

2.) Once this is done, lay out two big leafs on a cutting board so they are touching in the middle.

3.) Then lay two turkey slices in the middle, then bacon, then avocado slices, then sliced tomatoes and finally top with ranch.

4.) Fold in the two ends like you would a burrito and then roll (tucking it in as you go) Once rolled, slice it diagonally in the middle.

5.) Repeat steps 1-4 for the second wrap.

Macros: 

Per Serving:

Fat- 27g 

Net Carbs- 6.5g 

Protein- 12g

Fiber - 8.5g

Ingredients: 

• 4 Bell Peppers
• 2 Tbls Avocado Oil (separated)
• 1.5 lbs Ground Beef
• 1 Cup Onion (chopped)
• 2 Cloves Garlic (minced)
• 1 Cup Cauliflower Rice
• 2 Tbls Tomato Paste
• 1 Jalapeno (minced)
• 2 Tbls Chili Powder
• 1 tsp Salt
• 1 tsp Cumin
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Cayenne Powder Cilantro
• ½ cup Shredded Cheese

Directions: 

1.) Preheat oven to 375’

2.) Slice the bell peppers in half and remove the ribs and seeds. Coat with 1 Tbls of the oil and place in the oven for 10 minutes, then remove and set aside.

3.) Heat a large skillet over medium heat and add in 1 Tbls of oil. Add in the ground beef and season with the salt, chili powder, cumin, onion powder, garlic powder, and cayenne powder

4.) Once the beef is mostly cooked through, add in the tomato paste, onion, garlic, and jalapeno. Cook for an additional 5 minutes

5.) Stir in the cauliflower rice and remove from heat

6.) Stuff the bell peppers with the filling and top with a sprinkle of cheese. Bake for another 15 minutes and then top with cilantro and serve.

Macros: 

Per Serving:

Fat- 11.5g 

Net Carbs- 4.5g 

Protein- 22g

Fiber - 2g

Ingredients: 

• 8 Eggs
• ½ cup Mayo
• 2 slices Bacon (cooked)
• 1 Tbls Mustard
• ½ tsp Salt
• ¼ tsp Pepper
• 2 Tbls Chives

Directions: 

1.) Fill a large bowl with ice water

2.) Bring 4 cups water to a boil in a saucepan, add the eggs in gently and set timer for 10 minutes

3.) Take the eggs out of the boiling water and place directly into ice water

4.) Once cooled, peel the eggs and slice in half lengthwise, put the yolks into a bowl and mash with mayo, mustard, salt and pepper

5.) Fill the egg whites with the yolk mixture and top with a small piece of bacon and some chives

6.) Let chill in the fridge for 20-30 minutes before serving

Macros: 

Per Serving:

Fat- 5g 

Net Carbs- 1g 

Protein- 6g